Whole-Wheat Sponge Cake
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Serves/Makes: 9
Ready in: 30-60 minutes
- 6 eggs, separated
- 1 1/4 cup firmly packed light brown sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/4 teaspoon almond extract
- 1 1/2 cup whole wheat flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 2 1/4 cups frozen berries, such as blackberries, blueberries or strawberries
- 1 tablespoon powdered sugar
Preheat oven to 325 degrees F. Combine egg yolks, brown sugar, water, vanilla, and lemon and almond extracts in large bowl. Mix with electric mixer on low speed 6 minutes. Batter should be thick and creamy. Gradually add flour and salt whiles continuing to mix on low speed. Combine egg whites and cream of tartar in medium bowl. Beat until stiff peaks form. Fold immediately into batter. Pour into 3 ungreased 6x3X2-inch mini loaf pans. Bake 22 to 25 minutes or until cakes spring back when lightly touched. Place frozen berries in microwavable bowl; heat in microwave on HIGH (100% power) 15 seconds or until thawed. Before serving, sprinkle with powdered sugar. Cut each loaf into thirds. Top with berries.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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